This is for my family and friends who are looking for a healthy way to eat

I originally started refining my food philosophy because of cancer in my family.  I hope to pass along some of the things I have discovered that lead to a heathier lifestyle.  Much of the information is available in excellent books and magazines.  I will try to stick to receipes I hope you will try and enjoy.

But first, I would like to start with some basic information.  I try to stick to the "local organic" philosophy for several reasons.  For instance, if every US citizen ate just one meal (any meal) a week composed of locally and organically grown meats and/or produce we could reduce our country's oil comsumption by an estimated one million barrels a week.  This is due to the transportation costs of getting food to your table.  Milk from China?  Meat from Australia?  Peaches from Argentina?  Tomatoes from Mexico?  Also, meat and/or produce that is obtained locally is fresher and in season. 

I try to eliminate or greatly reduce: Sugar, dairy products, caffeine, and red meat.  There are healthy substitutes for these things in a diet.  Many soy products are available to replace dairy procucts.  There are also substitutes for sugar too.  Vegan Fusion World Cuisine by Mark Reinfeld and Bo Rinaldi is a good source for information about these substitutes plus great receipes too.  Some other books with great information are: The China Study by T. Colin Campbell, PhD., Nature's Cancer-Fighting Foods by Verne Varona, Animal, Vegetable, Miracle by Barbara Kingsolver and any of Michael Pollan's books. 

I believe in Farmer's Markets.  Although, not all sellers at these markets are organic or local.  So, try to sort out the better sellers by asking questions of the sellers and other shoppers.  One reason to stay with organic produce and meat is that much of the produce and meat in the big stores today is genetically modified.  This is so that they look pretty and saleable as opposed to actually being good for you.

Most of my receipes start with some staples that I think should be in every pantry.  Olive oil (I know what you're thinking, "No duh!), garlic, kosher salt and fresh ground pepper, lots of herbs like basil, rosemary, thyme, oregano, chives, lemon juice and zest (rind), maple syrup, agave nectar or stevia (sugar substitutes), and vegetable base paste for sauces and soups.

So, tell me what you think.  Ask any questions and I'll try to answer them.  Next post I'll start with some of my favorite receipes. 

Okay, I'll tease you with one I like for this time of year.  It's an autumn vegetable casserole.

-1 butternut squash (skinned and cubed)
-10 or so baby zucchine squash (ends trimmed)
-1 cup dried organic cranberries
-1/2 cup sliced almonds
-1 large onion (chopped)
-Mix all in casserole dish and drizzle with lots of olive oil
-Top with fresh sprigs of rosemary
-Bake @ 350 covered for 30 minutes, then uncovered for 20 minutes.